Preheat the oven to 425℉/218℃. Line a baking sheet with foil and spray with baking spray.
Wash and dry sweet potatoes using a paper towel. Pierce them with a fork several times, place them on the prepared baking sheet and bake for 45 minutes or until very tender.
Grease a 9-inch pie pan using a baking spray, add pie crust, and set it aside.
Once the sweet potatoes are ready, take them out of the oven and let them cool. After they're cool to the touch, peel and discard the skin.
Place potato in a mixing bowl and mash using a handheld mixer. Next, add the softened butter and continue mixing till thoroughly combined, about a minute. Next, add eggs and mix to combine.
Add white sugar, brown sugar, ginger, nutmeg, cinnamon, cloves, and salt. Continue mixing until everything is fully incorporated. Finally, add evaporated milk and vanilla, and mix until fully combined.
Pour the filling into the pie crust and bake at 350℉/177℃ for about 50-60 minutes or until the top is nicely browned or a skewer inserted in the middle of the pie comes out clean.
Remove it from the oven, and allow it to cool for at least 30 minutes.
Garnish with whipped cream and cinnamon sprinkled on top.
Serve warm, and enjoy!